1.Preheat moderate oven to 180°C (160°C fan-forced).
2.Brush pears with juice, place in shallow ovenproof dish, sprinkle with 2 tablespoons of the brandy. Bake, covered, about 20 minutes or until just tender. Cool. Strain pears, reserve liquid.
3.Sift flour into bowl, add ground almonds and sugar, rub in butter. Add egg yolks, mix until ingredients cling together. Press dough into a ball, wrap in plastic, refrigerate 1 hour.
4.Roll two-thirds of the pastry between sheets of baking paper until large enough to line 3.5cm deep x 24cm round loose-base flan tin. Ease pastry into tin, press base and side, trim edge. Prick with fork, refrigerate 30 minutes.
5.Meanwhile, make almond filling. Beat butter, essence and sugar in small bowl with electric mixer until thick and creamy. Beat in eggs, one at a time, fold in flour and ground almonds.
6.Spread almond filling over base of pastry case, place pears around edge. Roll remaining pastry between sheets of baking paper until large enough to cover tart gently cover pears with pastry, trim edge. Brush with water, sprinkle with a little extra sugar.
7.Bake tart 1 hour or until browned. Stand 15 minutes before serving.
8.Meanwhile, beat cream until soft peaks form, fold in reserved liquid and remaining brandy.
9.Serve tart, dusted with extra icing sugar if you like, with brandy cream.